Ingredients
Blanch:
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1.5 kilograms pork shank
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3 scallions, topped, rough chop
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2.5 centimeter piece fresh ginger, peeled, sliced
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3 bay leaves
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1 teaspoon (5 milliliters) peppercorns
Fry:
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1/4 cup (60 milliliters) soy sauce
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5 cups (1.2 liters) oil, for frying
Braise:
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6 cups (1.4 liters) water
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1/4 cup (60 milliliters) soy sauce
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1/4 cup (60 milliliters) oyster sauce
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1 cup (240 milliliters) brown sugar
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3 stars of star anise
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1/4 cup (60 milliliters) white vinegar
To serve:
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3 tablespoons (45 milliliters) cornstarch
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3 tablespoons (45 milliliters) water
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10 shiitake mushrooms, blanched (optional)
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5 pieces baby bok choy, blanched
Directions
Blanch:
- In a large pot of boiling water, add scallion, ginger, bay leaf, and peppercorns.
- Add the pork shank simmer for thirty minutes.
- Remove pork shank from water and pat dry.
Fry:
- Heat oil to 375 F (190 C) in a large pot or wok.
- With a small knife, puncture the skin of the pork shank completely and uniformly.
- Baste the pork shank with soy sauce, being sure to thoroughly rub into the pierced skin.
- Fry the pork for five minutes or until the skin is crispy and dark. Remove and drain.
Braise:
- Preheat oven to 350 F (175 C).
- In a braising dish, boil water, soy sauce, oyster sauce, brown sugar, star anise, and vinegar.
- Add the blanched and fried pork shank to the liquid.
- Cover, then transfer dish to the oven. Braise shank in the oven for three hours or until the meat falls off the bones.
- When finished, remove the pork shanks from the braising liquid and keep warm.
To serve:
- Heat the braising liquid over medium-high heat to a simmer.
- In a small bowl, make a slurry with cornstarch and water, stir the slurry into the simmering braising liquid, and continue stirring until the sauce is thick and glossy.
- Serve warm pork shank with sauce, warm bok choy, and shiitake mushrooms (optional).
